Pork Tenderloin with Summer Vegetables, austrian cuisine, viennese cuisine, küche, keller, rezepte, essen, kochanleitungen, gourmet, kulinarisch, fisch, eintopf, party, buffet, feste, öterreichische küche, suppen, beilagen, vegetarisch, einto

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Pork Tenderloin with Summer Vegetables

1 red and 1 yellow bell pepper
1 onion
1 zucchini
125 g mushrooms
2 cloves of garlic
8 cherry tomatoes
600 g pork fillet
olive oil
salt, pepper, spices (mediterranean)

Wash the vegetables. Halve peppers, remove stalk and seeds, cut into bite-size pieces.Peel and slice onion.
Cut zucchini lengthwise in quarters and then in bite-size pieces. Cut mushrooms into slices.
Fry peppers and onions in a nonstick frying pan about 2 minutes.
Add mashed garlic, zucchini and mushrooms and simmer another 2 minutes. Season with salt, pepper and spice mixture.
Pork tenderloin into 12 medallions and season with salt and pepper. Fry in a pan on each side about 4 minutes.
Serve with the vegetables.



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